Healthy Asian Coleslaw Recipe (perfect for summer)

Oriental Coleslaw Recipe

Take a ride on the Orient Express! Not literally, but this healthy summer salad recipe will definitely take your tastebuds on a wild ride!

Fun fact: Speaking of the Orient Express, is this a legitimate train or just something you hear about in murder mysteries? While you cannot take a ride on this iconic train anymore, the brand has been providing luxury travel since 1883. Back in the early 1900s, you were considered quite elite if you were able to afford to board this extravagant train with terminals in Paris and Istanbul and branches into Athens, Brussels, and London.

The wild ride I am referring to, though, is a healthy spin on my mother’s famous Oriental Coleslaw. Usually, when you think of coleslaw, you probably think of the tightly compacted green cabbage that resembles an overgrown Brussels sprout. While this is a great ingredient to use, I am partial to Napa cabbage. This variety of cabbage is oblong, and the leaves are not as compact and look more like lettuce leaves than green cabbage leaves. Napa cabbage contains less sodium than regular cabbage and is higher in vitamins A, B3, iron, and copper.

This recipe is a wonderful side for a summer barbecue, as it does not contain any mayonnaise and can somewhat withstand the heat without becoming unrecognizable. It could even be made into an entrée by adding some grilled chicken or other protein.

Oriental Coleslaw Recipe

Healthy Oriental Coleslaw

This healthy summer side recipe will take your tastebuds on a wild ride!
Course: Side Dish
Cuisine: BBQ
Calories: 337kcal


Dressing Ingredients

  • ½ cup rice wine vinegar
  • ½ cup extra virgin olive oil
  • ½ cup Swerve sugar substitute
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp dry chicken bouillon powder

Salad Ingredients

  • 1 large head Napa cabbage thinly sliced
  • 4 green onions chopped
  • 2 ribs celery thinly sliced diagonally

Topping Ingredients

  • 4 tbsp sesame seeds lightly toasted
  • 1 cup sliced almonds lightly toasted
  • 1 cup sunflower seeds lightly toasted


  • Place all dressing ingredients in a jar and shake well.
  • Combine salad ingredients and nut toppings and toss lightly.  
  • Pour the dressing over the slaw and toss well.
  • Serve immediately.


Chef Note: If you want to make the salad in advance, keep the cabbage/onion/celery (refrigerated) separate from the three crunchy ingredients (non-refrigerated). Mix together just before serving, and then add the dressing.
Chef Note: If you’re like me and you don’t like to waste anything, you can crush up the Ramen noodles from the packet you “borrowed” the flavor packet from, and toss them in right before serving. It gives this slaw a nice additional crunch (along with 46 additional calories). 


Fiber: 4.5g | Calories: 337kcal | Fat: 31g | Protein: 8g | Carbohydrates: 19g
Tried this recipe?Let us know how it was!